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Sheet Pan Scalloped Potatoes

by easysweetmeal
Sheet Pan Scalloped Potatoes

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Skip the casserole dish and make crispy sheet pan scalloped potatoes that cook faster and deliver golden, cheesy perfection in every bite. This easy, oven-baked potato recipe features Yukon Gold potatoes layered with creamy garlic sauce, sharp cheddar, and a hint of fresh thyme—perfect for holidays, weeknight dinners, or impressing a crowd.

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Why You’ll Love This Recipe

  • Faster and crispier than traditional scalloped potatoes

  • Perfect side dish for steak, chicken, ham, or holiday meals

  • Rich garlic cream sauce made from scratch—no canned soup

  • Uses a sheet pan for quicker baking and even layers

  • Crowd-pleasing and ideal for potlucks or Sunday dinners

Ingredients Breakdown:

  • Yukon Gold Potatoes (2 lbs, thinly sliced): Creamy texture and buttery flavor make them ideal for scalloped layers.

  • Heavy Cream (1 cup) & Whole Milk (1 cup): Combine for a rich, velvety sauce that coats the potatoes.

  • Garlic (3 cloves, minced): Adds aromatic depth and savory bite.

  • Onion (1 small, thinly sliced): Enhances flavor with sweetness and slight texture.

  • Sharp Cheddar Cheese (2 cups, shredded): Provides a bold, melty cheese layer.

  • Parmesan Cheese (1/4 cup, grated): Adds nutty sharpness and a crispy top.

  • Fresh Thyme Leaves (1 tsp + for garnish): Earthy herb that complements the creamy base.

  • Salt & Pepper (to taste): Essential seasoning to balance richness.

  • Unsalted Butter (2 tbsp, diced): Helps create a golden, luscious top crust.

Sheet Pan Scalloped Potatoes

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Tips and Tricks

  • Mandoline Magic: Use a mandoline slicer for evenly thin potatoes.

  • Even Layers = Even Cooking: Keep your layers uniform for best results.

  • More Crunch: For crispy edges, spread potatoes edge-to-edge and avoid stacking too high.

  • Cheese Swap: Try Gruyère, Fontina, or smoked Gouda for a gourmet twist.

  • Make-Ahead Friendly: Assemble up to 24 hours in advance and refrigerate before baking.

Variations and Customizations

  • Bacon Lovers: Add cooked crumbled bacon between layers.

  • Vegetarian Delight: Mix in sautéed mushrooms or spinach.

  • Spicy Kick: Add a pinch of cayenne pepper or sliced jalapeños.

  • Mini Sheet Pan Portions: Use individual sheet pans or muffin tins for single servings.

Pairing Suggestions

  • Entrées: Serve alongside grilled steak, roast chicken, baked salmon, or glazed ham.

  • Holiday Spread: Excellent with Thanksgiving turkey or Easter ham.

  • Vegetable Sides: Pairs well with green beans, roasted asparagus, or a fresh garden salad.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Reheating: Reheat in a 350°F oven until warmed through, or microwave individual portions.

  • Freezer-Friendly: Freeze before baking (with cream mixture added) for up to 2 months. Thaw overnight before baking.

Popular Questions

Can I use russet or red potatoes instead?

Yes, but Yukon Gold offers the best mix of creaminess and structure. Russets may fall apart more easily.

Can I make this dairy-free?

Use full-fat coconut milk or unsweetened oat milk and dairy-free cheese alternatives.

Can I double the recipe?

Yes! Just use two sheet pans and rotate them halfway through baking for even cooking.

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Sheet Pan Scalloped Potatoes

Sheet Pan Scalloped Potatoes


  • Author: easysweetmeal
  • Total Time: 1 hour
  • Yield: 68 servings 1x

Description

These Sheet Pan Scalloped Potatoes are a rich and cheesy twist on the classic side dish, baked to golden perfection in a thin, even layer. Infused with garlic, thyme, and a blend of cheddar and Parmesan cheeses, each bite delivers crispy edges, creamy centers, and irresistible flavor. Perfect for feeding a crowd or pairing with roasted meats and veggies.


Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)

  • 1 cup heavy cream

  • 1 cup whole milk

  • 3 cloves garlic, minced

  • 1 small onion, thinly sliced

  • 2 cups shredded sharp cheddar cheese

  • 1/4 cup grated Parmesan cheese

  • 1 tsp fresh thyme leaves (plus more for garnish)

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp unsalted butter, cut into small cubes


Instructions

1. Preheat and Prep

  • Preheat your oven to 400°F (200°C).

  • Lightly grease a large sheet pan (approx. 12×17 inches) with nonstick spray or butter.

2. Make the Cream Sauce

  • In a medium saucepan, combine heavy cream, milk, garlic, and a pinch of salt and pepper.

  • Heat over medium until the mixture starts to bubble—do not boil. Set aside.

3. Layer the Potatoes

  • On the prepared sheet pan, layer potato slices and onions in slightly overlapping rows.

  • Sprinkle each layer with salt, pepper, thyme, and a handful of cheddar cheese.

  • Repeat until all the potatoes and onions are used. Reserve some cheddar and Parmesan for topping.

4. Add the Cream

  • Gently pour the warm garlic cream mixture over the layered potatoes to coat evenly.

5. Top and Bake

  • Dot the top with pieces of butter.

  • Sprinkle remaining cheddar and Parmesan cheese on top.

  • Bake uncovered for 40–45 minutes or until the top is golden and bubbly, and potatoes are fork-tender.

  • If browning too quickly, cover loosely with foil during the last 10–15 minutes.

6. Rest and Serve

  • Let rest for 10 minutes before serving to allow the layers to firm up.

  • Garnish with fresh thyme for a pop of color and flavor

Notes

  • This sheet pan version of scalloped potatoes speeds up cooking while maximizing flavor and crispiness.

  • Ideal for weeknight dinners, holiday meals, or potluck gatherings.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Oven-Baked
  • Cuisine: American

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